Took a tri tip out of the freezer and ran my 2nd cook with this cut. I lathered it with thick worcheshire sauce like bear does with his prime rib. Then I seasoned with salt, garlic and onion powder on both sides. The cooker was cooking higher than I wanted so it got to temperature sooner than expected but that just meant we ate earlier. Was about 275 to 300 in my 14 WSM. Used hickory for smoke. Here are a few shots. Done perfect and very tender. Next time hopefully my pellet smoker will be fixed and I'll be able to use it.